Spring Pea Shoot Salad By Market Chef Monique Santua of Gastromonique Ingredients 1 bag pea shoots, cut into bite sized pieces 3 rainbow carrots, sliced thinly 1 container […]

Balsamic-glazed Brussels Sprouts By Market Chef Maggie Perkins Yields 4 side servings Ingredients 2T neutral-flavored cooking fat, divided 1 pkg Belle Vie Farm Duck Prosciutto (Orale tempeh works great for […]

Lemony Herbed Pan-roasted Eggplant by Market Chef Maggie Perkins from Maggies Farm 2 tablespoons (plus more, as needed) extra virgin olive oil (Texas Hill Country Olive Oil) 2 cloves garlic, […]

Late Summer Salad with Melon, Basil, & Goat Feta 1 bunch basil, de-stemmed, leaves whole (Bouldin Food Forest) 1 container feta cheese, drained and crumbled (Pure Luck Dairy Farm) 1 […]

TFM BOK CHOI & OYSTER MUSHROOMS by Market Chef Maggie Perkins INGREDIENTS 1 tablespoon toasted sesame oil 2 tablespoons extra virgin olive oil (Texas Hill Country Olive Co) 5 cloves […]